"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Chicken and Spinach Stuffing Recipe

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This recipe for Baked Chicken and Spinach Stuffing, by , is from The Kadavy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jay Carson
Added: Friday, May 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
9 Pillsbury® Dunkables® frozen homestyle waffle sticks with 3 syrup cups (from 1 lb.-1.3-oz. box)
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb.)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 tablespoon beaten egg white
1 box (9 oz) Green Giant® frozen spinach, thawed and drained, or 1 1/2 cups Green Giant® frozen cut leaf spinach (from 1 lb. bag)
1 tablespoon chopped pecans

Directions:
Directions:
Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.

Bake uncovered 40 to 45 minutes. Meanwhile, toast waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion, cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat, cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top.

Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Spoon remaining syrup mixture from pie plate over chicken. Serve chicken with stuffing.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
This is the 2006 Pillsbury Bake-Off® $1 million Winner: I haven't made it but friend said it is amazing. waffle sticks can be replace with 3 frozen waffels & 3 Tbs. syrup.
Baked Chicken and Spinach Stuffing

 

 

 

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